Jellied Filling "
In Tart Shells -
Cream cheese ' aids in making
Hooray for Bess!
Tlx Ctatfttsnon, Cclenx Orecon, FrLiar. rbruary IS IZZl 3
k luscious filling for tart shells.
Grape fruit makes an unusual
combination of flavors.
GRAPEFRUIT PIE OR TARTS
1 tablespoon plain gelatine
y cup cold water
1 cup fresh grapefruit juice,
heated
cup sugar ,: .
' ' Few grains salt
2 egg whites, stiffly beaten "
Yt cup grapefruit pulp
1 cup whipping . cream
2 3 -ounce packages cream cheese
Baked pastry shells
Soften gelatine in water. Dis
solve in hot Juice. Stir in sugar
" and salt and cooL When begin
ning to set, whip with rotary
beater and fold in egg whites and
grapefruit pulp. Whip . half the
cream and fold into gelatine
mixture. Pile lightly in Baked pas
try shells. Chill until set. Top
with cream cheese and cream
whipped together.
Biscuits Are
Yam Flavored
A good color and unusual fla
vor in these biscuits come from
yams or sweet potatoes.
YAM BISCUITS
2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
Yi -cup grated raw yams or
sweet potatoes
Yi cup milk
Sift flour, baking powder and
salt together. Using two knives
or pastry blender, cut in short
ening until it is the size of small
peas. -Stir in grated yams. Add
milk to make a soft dough, stir
ring only enough to moisten dry
ingredients. Turn out on a lightly
floured board and knead lightly
for 30 seconds. Roll or pat out
to 1-inch thickness; cut with a
cookie cutter or cut in squares
with a knife. Bake on baking
sheet in hot oven (450 degrees)
for-10 to 12 minutes. Serve hot.
Makes 1 dozen.
? , - -
-"V- :..,.:. J - "- :. ,
This dish is called "Bess's Chicken Pie' with a number
of ingredients to medee the chicken spread over a number
of servings. f I
BESS'S CHICKEN FIE
3 cups d'eed cooked chicken
6 small onions
2 cups peas f
1 cup mushrooms, sliced
b cup margarine or butter
4 tablespoons' flour
Yt teaspoon celery salt
Y teaspoon thyme or mar
joram 2 cups chicken bouillon or
stock :
Y cup evaporated milk
2 tblsps. diced pimiento
1 tblsp. minced parsley
Dice cooked thicken, leaving some fairly large pieces. Cook
onions and peas in boiling salted water, drain. Saute mushrooms
until lightly browned. Stir in flour and seasonings until smooth.
Gradually stir in' chicken bouillon and milk mixture, cooking and
stirring until thickened. Meanwhile, prepare pastry, adding 2
tablespoons grated onion to the recipe. Roll out about of the
dough on a lightly floured board. Line bottom and sides of a 1 Mi
quart baking dish up to the top edge. Pour sauce, chicken, vege
tables, pimiento and parsley into pastry lined dish. Roll out re
maining dough and cut in 1-inch strips. Arrange lattice strips over
pie. Bake in hotSoven (400 degrees) about 20 to 25 minutes until
browned. Serves 6. J
Topping for
Meats Simple
The flavor of tomato is one of
the most popular for meats and
vegetables. Here is a quick sauce.
CREAMY TOMATO SAUCE
1 can cream of tomato soup,
undiluted
Yi cup India relish
Y cup finely chopped onions
1 tablespoon Worcestershire
sauce 1
Combine all ingredients. Cook,
stirring constantly, until sauce
boils. Serve hot over meat loaf,
hamburger, hot dogs.
JOINS RHUBARB
Supplement some of the first
pretty pink rhubarb of the season
with raisins and try a rhubarb
and raisin pie. One part seedless
raisins and three parts sliced rhu
barb is a good proportion. Make
It a one cruster and serve with
either a whipped or sour cream
topping.
caro t
i f
at least on your coffee bill
. . . and enjoy richer flavor
l
Golden West guarantees you
can enjoy delightfully rich,
fragrant coffee every time and
save at least Vi Here's how
Golden west, richer to (tart
with, can give you rich coffee
at less than 21 a cup:
1. Use only ONE rounitd
tablespoon per cup of water.
2. Measure like a miser. Don't
guess.
3. Make only the number of
cups you need.
Do these three things and
Golden West will reward you
with coffee satisfaction at a
Vi saving!
GUARANTEED
Satisfaction or money back this
guarantee is printed on each tin
of Golden West Coffee.
f of these
rJ ii VWw'
V teytoremdi T ViYT quarter! v
Vy iaarton! I'U 'l r .
XX$rm7J ( CotoaytBowh " " j 3?
JJ 2RanutesiUI I h - 1 f-. H C" ' -Cfc
vs tZr ' . 'r - X - " ' ' kmmam Inside artM v
ssJ"' I ; J f nakas R aasy to art " IndividuaBy wrappad
1 : j matt portxms for racipet! ta separata iuartir-pounds
- ' 0 -. ' ' ' 'fJ f j'"'- .' Qterl'V4eap!
"'".V- , V ' : rWi --h -
y 7- iX 75r A t AAn rnjr-
- ' ii "i t
. ! 5 t .1 ft
ii,
mm mum. ) 1 .in 1 1 .....a.,,
: mmmmw mm
1L
1
7t
. J fi t L) U
"1 5 D)
si
TfIStJr RIGHT TO VJEBPAtJD A'OJ
WHEN WE'VE CUT PRICES. TO THE DOtJEf
1000
-oh
V? ' i
mm
mm
BUM'S mmi
NEBERGALLS
ARMOURS BANNER
TILLAMOOK BRAND
ARMOURS STAR
imam
Skinless, Tender
MI-OREGON
Short shank.
Sugar curd
Lb.
Lb.
Pint
Lb.
(Cheddar Gheese
Whole Milk Cheese
m M I'ljrfU'" " VI! I f V fix -w- v
UE GIVE SCiH GREEII STAIIPS
3
Snowdrifl Shorlcning
Lb.
Tin
SJL.19
Regular
Size
PALI10LIVE SOAP
CASIKlEnE BOUQUET
Tollrt Soap
Reo. Slxe Al
Bath Slxe
2 to
GRANULATED SOAP
PEETS Large Size
Package 1 J
PITTED RIPE OLIVES
ML Whitney '
"Dinner" Size Tins
SIrippy Peanut Duller
Creamy or Chunk Style v ff 1
15-oz. Glass -, j; - - ' " - : 0iSr
Pond Facial Tissue
300 Sheet
Packages
2
lor
ROYAL GELATINE
Desseris and Puddings
. '- . : mt
DEL IIOIJTE PEAR HALVES
No. 2V4 Tins 45
DEL II0IITE T0E2AT0 JUICE
48-oz. Tfiis
HUDSON HOUSE
CREAEI STYLE CORII
No. 303 Tins
r
15i
AJAX CLEANSED
Per Tin
PATTY DAE
CATSUP
19
HIGHLAND SYRUP
Cane & Maple OO c
12-oz. Jugs "
15H-oz.
Tin
14-oz.
Bottles
BD0KEII SHnnip
350
7Viox.
Tins j .
HEINZ SPAGHETTI
150
HE IIIIZ
BAKED BEAIIS
49
3 Varieties
l&oz. Tins 3 lor
FLAPJACK FLOUn
Albers " Cf
Lge. Size pkg.
1 BLUE DELL
POTATO CHIPS
r 250.
MAKE THOSE CRISP GOLDEN HASHED-BROWNS WITH
1 Deschutes Potatoes
10 Lb. Baqs Ls v. 330.
y I'
Ripe
and Juicy
ARIZ0IIA GRAPEFRUIT
16 290
HEAD LETTUCE
Large !
firm Heads
100
Jumbo
Size
SUIIiaST ORAIIGES
i 450
i r
1 .
DELICIOUS APPLES
School
Lunch Size
Lbs.
lot iV
w ' - ' 'n."nM , w - y-) . I
r- ' ' r
.1
t i